Greekhoneylemoncakewithatwist Recipes

GREEK LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
• Sift the flour, baking soda, and salt together. Set mixture aside.
• In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
• Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
• Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
• Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

GREEK HONEY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
• For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

HONEY LEMON CAKE (WITH PHYLLO + GREEK YOGURT)

Steps:

• Remove phyllo from its package, separate each phyllo from the other, and lay on your kitchen counter to air-dry for 30 minutes. NOTE: The sheets don't have to lay flat (you can leave them ruffled) as they will be torn into pieces later on.
• Meanwhile, in a large mixing bowl, whisk the eggs to get a bit foamy. Add the Greek yogurt, and whisk to combine.
• In a small mixing bowl, whisk together 100 grams / 3.5 oz of the honey along with the oil, baking powder, vanilla extract, and the lemon zest. Then incorporate into the egg mixture.
• Preheat oven to 160°C / 320°F.
• Take the phyllo and tear it into small pieces with your hands and start adding it into the batter. Toss each piece of phyllo right into the batter, giving a good stir as you go, so the pieces won't stick together. Keep doing this until you mix all the phyllo into the batter. NOTE: If phyllo sheets aren't separated from each other they won't bake properly.
• Grease a round 26 cm / 10-inch round pan with some oil or cooking spray. And add the cake batter.
• Bake for 40-50 minutes until deep-golden on top.
• While the cake is baking, add remaining honey in a saucepan along with 220 ml water and the lemon juice. Whisk to combine and then heat over high heat. Once it starts to boil, reduce heat to medium-low and simmer for 5-10 minutes until it starts to thicken a bit. Remove from heat and set aside. NOTE: Make sure you use a large enough saucepan so the honey won't spill out of it when it starts to boil.
• Once the cake is baked pour the hot honey syrup all over using a ladle. It may look like a lot but it will soak it all up slowly.
• Let cake reach room temperature before refrigerating.
• Cut into 10-12 pieces and serve!

GREEK HONEY & LEMON CAKE WITH A TWIST

Steps:

• Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
• Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
• Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
• Combine both the lemon mixture and butter mixture together.
• Sift together the flour, baking powder and nutmeg, add to the wet mixture.
• Add the semolina flour into the mixture.
• Fold egg whites evenly into the mixture.
• Spoon into cake tin and sprinkle with sesame seeds.
• Bake for 25-39 minutes, till golden brown.
• Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
• Cool in the tin, then cut into fingers to serve.

GREEK ALMOND-HONEY CAKE

Steps:

• Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
• Reduce heat and simmer for 5 min.
• Skim surface of syrup for any froth that may form.
• Allow syrup to cool.
• For cake: Preheat oven to 350F.
• Butter a 9 X 13 inch baking dish well.
• Sift together almond flour and baking soda.
• Beat egg whites with cream of tartar until you have a stiff meringue.
• Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
• Stir into dry ingredients.
• Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
• It is OK to have a few white streaks.
• Pour batter into baking pan.
• Scatter blanched, slivered almonds over top.
• Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
• Pour syrup over hot cake.
• Poke cake gently with a toothpick to help cake absorb syrup.
• Serve when cake is cool and syrup has been absorbed.
• This cake is great served with a dollop of very lightly-sweetened whipped cream.

GREEK LEMON CAKE

Steps:

• Preheat oven to 350*F. Grease one 10" tube pan or bundt pan.
• Sift the flour, baking soda, and salt together. Set aside. Separate the eggs.
• In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
• Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, lemon juice, and vanilla together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Bake at 350*F. for 50-60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Enjoy!